Roasted spring garlic is sweet and gives wonderful depth of flavor to hummus, which traditionally calls for raw garlic. Of course you can buy hummus anywhere, but once you try making it at home you will certainly make it often. It’s creamier, richer, and nothing beats eating it fresh while still warm. It’s the perfect sandwich spread, dip for veggies, or party-starter.

What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor. This is a great spin on traditional cole slaw; the Asian influences really shine here. Try this slaw alongside seared scallops, grilled trout burgers, or roasted pork tenderloin. To read about Baby Bok Choy, click here.

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish. Read More

Signs of spring always include fresh local asparagus making its first appearance in the market. I am set in my ways when it comes to preparing asparagus: roasted or grilled until just tender, then served with a squeeze of fresh lemon and a grating of aged cheese such as Parmigiano-Reggiano. For a cool spring twist, I love raw asparagus salad. Peeling the stems into ribbons can be painstaking, but it is well worth the trouble.

What says “spring” more than fresh peas and asparagus? Sure, you can buy frozen peas year round, and thanks to Peru, you can buy asparagus year round as well. But these two vegetables are the sweetest and best-tasting when eaten as close to just-picked as possible. Read More

As we welcome spring, we open our arms to all the new, fresh, seasonal produce at the markets. Early spring asparagus is tender and sweet, so it doesn’t need much more then a quick roast in the oven to make it ready to enjoy. Here, it is roasted amongst broccolini, scallions, and garlic. Tossed together with penne, sun-dried tomatoes, and goat cheese – you have a complete meal that is hearty, seasonal, and full of delicious healthy vegetables.

One of the best parts of spring is when the new crop of seasonal vegetables grace us with their presence at the market. Artichokes are among the first vegetables to appear in the early spring, and are one of those versatile vegetables that can stand up on it’s own as a side dish, as well as an ingredient in recipes.

Baby artichokes are so easy to prepare and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are ready to go. This artichoke recipe is a wonderful side dish to roasted chicken or fish, or can be tossed with pasta and sun dried tomatoes for a complete meal.

Escarole, cauliflower, almonds, and gruyere…Go! Okay so maybe I watch Chopped a little too often, but I can’t help how much it inspires me to get creative and think outside the box. Whenever I look into the fridge and see miss-matched remnants I take it as a challenge to create something delicious!

Cauliflower is a great vegetable to eat during this time of year as it is still in season, and is a filling component when added to a salad. Because it tends to be a bit bland when raw, I decided it best to par-boil it to enhance the flavor and mouth feel. The acidity of the dressing goes well with the nuttiness of the almonds and creaminess of the cauliflower. Lastly, using a sturdy lettuce like escarole, radicchio, or kale is optimal in a warm salad as it holds up to the heat of the cauliflower without becoming soggy.

Don’t let the fact that the recipe for this classic side dish was once served up from the first vending machines in NYC. These beans are made with the simplest ingredients, including bacon, to yield incredibly tasty results. Read More

Refreshing and a delectable palette cleanser, this Yes, Chef tomato and watermelon salad brings a sweet yet savory combination to the forefront of this dish. North African Harissa-flavored vinaigrette adds a kick to dance upon taste buds while sweet watermelon cuts through the spice.

By Suzannah Schneider

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More